This chowder is easily made gluten-free and/or dairy-free, if you need it to be.
• Measuring cup
• Measuring spoons
• Cutting board & paring knife
• Small bowls
• Soup pot
• Wooden spoon
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 rib celery, diced
• 1 carrot, diced
• 2 tsp chopped fresh thyme
• ¼ cup flour (use rice flour if you need soup to be gluten-free)
• 1 pound potatoes (about 3), cut into 1/2-inch dice
• 4 cups corn kernels, frozen or fresh (cut from about 8 ears)
• 1 bay leaf
• 4 cups low-sodium chicken or vegetable broth
• 2 cups milk (or unsweetened plain almond milk, if you need dairy-free)
• Salt & pepper to taste
• 2 Tbs chopped parsley or chives
Optional accompaniments: crackers, croutons, or toast
1. In a large saucepan, warm the oil over medium heat. Add the chopped onion, bell pepper, carrot, celery and thyme, and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add flour and cook, stirring, about 1 minute.
3. Stir in the potatoes, the bay leaf, broth, and a bit of salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes, or until potatoes are tender.
4. In a blender or food processor, puree 2 cups corn with the milk. Stir the puree and remaining two cups of corn into the soup along with some black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Add more salt & pepper if needed. Remove the bay leaf. Sprinkle each bowl with parsley or chives to serve.